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Published Scholarly Output
In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients
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In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients
Journal
Journal of Food Measurement and Characterization
ISSN
2193-4126
Date Issued
2022-06-06
Author(s)
Jia Ying Lim
Tsun-Thai Chai
Faculty of Science
Ming Quan Lam
Faculty of Science
Wen-Jie Ng
Faculty of Science
Kah Yaw Ee
Faculty of Science
DOI
https://doi.org/10.1007/s11694-022-01433-y
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